Line the bottom of a 6-inch springform pan (cheesecake pan) with parchment paper and spray the sides with Pam baking spray.

Using a large bowl mix the melted butter and the graham cracker crumbs. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.

Using a large mixing bowl, beat the cream cheese, sugar, and sour cream until combined and smooth. Beat in the cocoa powder, melted chocolate, and vanilla extract until combined. Beat in 1 egg at a time until combined after each egg.

Pour the cheesecake batter into the crust. Cover with foil.

Fill the instant pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and set it to sealing. Bake on the manual setting of high pressure for 35 minutes. Once the timer goes off allow to natural release for 20 minutes.

Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight.

Using a small pot, heat up the heavy whipping cream until boiling. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow sitting for 1 minute before whisking until smooth.

Pour the chocolate over the top of the cooled cheesecake and smooth evenly.

Top the mini marshmallows onto the top of the cheesecake. Use the torch to toast the marshmallows or place them into the oven on the broiler on low for a few minutes to toast the marshmallows.

Cut and serve. Enjoy your Instant Pot Smores Cheesecake!